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Pita Pesto Pizzas Recipe

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This recipe for Pita Pesto Pizzas, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Ragsdale
Added: Saturday, September 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp Butter or margarine
1/4 C finely chopped green onion
2 tbsp prepared pesto sauce (available in gourmet or dairy section of supermarket)
1 tbsp Parmesan Cheese
1 pinch of ground nutmeg
2 6-inch diameter Pita breads, each split in half to open
4 ounces shredded part-skim, low moisture mozzarella cheese.

Directions:
Directions:
1. Heat butter or margarine until melted in a small skillet. Add green onion; saute' until tender. Remove from heat; stir in pesto sauce, Parmesan cheese and nutmeg. Set aside.
2. Pre-heat oven to 350. Spread pita halves very thinly with pesto sauce mixture. Sprinkle with mozzarella cheese; place on ungreased baking sheet. Bake uncovered 8 to 10 minutes or until cheese is melted. Remove from oven; cut each pita into 6 wedges. Serve immediately.
Makes 24 pizza Wedges. ----- Nutrient Analysis; (Pie one wedge) Calories 39; Cholesterol 3 mg; Carbohydrates 3 gm; Protein 2 gm; Sodium 73 mg; Fat 2 gm; Saturated 1gm; Polyunsaturated 0 gm; Monounsaturated 1.

--Variation: Pizza Topping for - Mexican Pizza: Spread each pizza with 1 or 2 tbsp pizza sauce; Top with shredded low sodium, low-colesterol American Cheese; sliced green onions and chopped black olives.

 

 

 

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